An almost-entirely from-the-pantry dinner this week, and isn't that just the best? If you're the sort of person who keeps kale and carrots on your weekly shopping list (like we do!) then you may not even need to make a single trip to the market. The is the kind of meal that reminds you of how much you already (probably) have around at home, and how delicious things can be if you give yourself a little room for creativity. A piece-of-cake meal for a busy season. And as always, it comes together in no time at all.
1/2 pound linguine
2 cloves garlic, minced
2 slices day-old bread, cubed
1/2 cup olive oil
1/2 bunch kale, chopped
1/4 cup Parmesan cheese
Salt & pepper
1. Boil pasta according to the package in salted pot.
2. Process bread in a food processor until it's about the consistency of coarse cornmeal.
3. Heat 1/4 cup of oil in a frying pan and add the breadcrumbs. Once the breadcrumbs are slightly toasted and golden brown, add the garlic and continue to stir until well toasted.
4. Add the kale to the frying pan with a little bit of the pasta water and sauté quickly.
5. Toss the oil mixture with the drained pasta and add salt & pepper to taste. Add the rest of the oil as needed. Mix in parmesan and serve.
The Grocery List
1 bunch kale
1 pound carrots
Pomegranate molasses (or balsamic vinegar)
We're betting that you savvy cooks already have garlic, Parmesan cheese, linguine (or another long pasta shape), olive oil, cayenne (or similar dried ground chile), and a few slices of day-old bread. If not, you'll be needing all of that, too!
1. Super easy one this week. In essence: carrots first, pasta second.
2. Prep carrots and kale. Pop the water on the stove to boil. Heat the oven.
3. Roast carrots.
4. Drop the pasta in boiling water to cook. Meanwhile, process breadcrumbs and toast them in a pan, adding garlic towards the end.
5. Add kale to the pan with breadcrumbs and sauté briefly.
6. Pull the carrots out when they're done. Dress the pasta with kale mixture and Parmesan, and plate! Eat up and relax, dinner is served.
First photo by Sarah Shatz, second by James Ransom